⏱️ Prep Time: 20 mins
⏱️ Cook Time: 15 mins
🍽️ Serves: 3–4
🥕 Ingredients
For the Dosa Batter:
- 1 cup dosa batter (fermented)
(or soak & grind: ½ cup rice + ¼ cup urad dal) - ½ cup grated beetroot (raw or lightly steamed)
- ¼ cup grated paneer
- 1 small onion, finely chopped (optional)
- 1 green chilli, finely chopped
- 1 tsp cumin seeds
- Salt to taste
- Water as needed
- Oil or ghee for cooking
🧑🍳 Preparation Steps
Step 1: Prepare Beetroot
- Wash, peel, and grate the beetroot.
- Lightly squeeze excess water if very juicy.
Step 2: Make the Batter
- Take fermented dosa batter in a bowl.
- Add grated beetroot and paneer.
- Add onion, green chilli, cumin seeds, and salt.
- Mix well. Add a little water if batter is too thick.
👉 Batter should be pouring consistency, not runny.
Step 3: Heat the Tawa
- Heat a dosa tawa on medium flame.
- Sprinkle water to check heat (it should sizzle).
- Grease lightly with oil.
Step 4: Make the Dosa
- Pour a ladle of batter and spread gently.
- Drizzle oil around edges.
- Cook till base turns golden and crisp.
- Flip and cook for 30–40 seconds (optional).
Step 5: Serve Hot
- Serve hot with coconut chutney, mint chutney, or curd.
🌟 Tips for Best Taste
✔ Use fresh paneer for softness
✔ Add ginger paste for extra flavor
✔ For kids, skip chilli and add a pinch of pepper
✔ For extra crispiness, add 1 tsp rice flour
💪 Health Benefits
- Beetroot: Improves blood circulation & adds iron
- Paneer: High protein, supports muscle health
- Dosa batter: Gut-friendly due to fermentation
